Red Cabbage Slaw

9 Apr

Red Cabbage Slaw

This recipe came about from a desire to make something for a Saturday Pairing that uses ingredients from the store’s farm share from a Community Shared Agriculture (CSA). Unlike most slaws, this one has no vinegar, so it’s more versatile for pairing with wine. We paired this red cabbage slaw with the Maximo viura (the grape) from Spain. I wasn’t sure about the pairing, since the flavor of the slaw is assertive and the wine is light, bright and crisp. However, tasting the wine, then the slaw and then the wine again, the taste sensation of the wine increased with the second sip.

Wine Pairing Suggestion: A Crisp White (such as Sauvignon Blanc, Pinot Grigio, the Viura that we paired it with, etc.)

This slaw is easy to make. Everything goes into a food processor, resulting in a nice consistency that works for small or large portions.


  • 1 small head of red cabbage – outer leaves removed, cored and cut into a few pieces
  • 2 small-medium carrots peeled and cut into a few pieces
  • 1 apple peeled, cored and cut into a few pieces
  • ¼-1/2 red onion
  • 1-2 tsp fennel seed to taste
  • salt and black pepper to taste
  • ½-1 tsp sugar to taste
  • ¼-1/3 cup of olive oil
  • 1-2 tsp mayonnaise


  1. Using a food processor with the chopping blade, add small amounts of the first four ingredients until well chopped. (If you don’t have a food processor, chop by hand into small pieces)
  2. Begin adding the other ingredients checking the taste and consistency until you’re happy with the taste.
  3. Cool in the refrigerator for an hour or more and serve.

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